Moussaka

A layered baked eggplant and spiced meat dish with creamy tomato sauce, perfect for a family meal.

Allergens: contains milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 65g carbs · 5g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Tesco, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Onion, Garlic.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 6. For a different number, use the amounts in the table above.

1. Prep the aubergines: Cut them into 1cm thick slices. Place them on a baking tray lined with parchment paper. Drizzle with 1 tbsp vegetable oil, salt and black pepper. Bake at 200°C (180°C fan) for 20 minutes, turning halfway, until golden and tender. Set aside to cool. 20 minutes
2. Cook the rice: Rinse the rice under cold water until the water runs clear. In a large pan, heat 1 tbsp vegetable oil over medium heat. Add the onion, finely chopped, and cook for 5 minutes until soft. Add the garlic, finely chopped, and cook for 1 minute until fragrant. Add the rice and stir for 2 minutes. Pour in 400ml water, bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 minutes. Fluff with a fork and set aside. 30 minutes
3. Cook the mince: In a large pan, heat 1 tbsp vegetable oil over medium heat. Add the onion, finely chopped, and cook for 5 minutes until soft. Add the garlic, finely chopped, and cook for 1 minute until fragrant. Add the mince and cook, breaking it up with a spoon, for 5-7 minutes until browned. Stir in the chopped tomatoes, salt, and black pepper. Simmer for 10 minutes until the sauce has thickened. Remove from the heat and set aside. 20 minutes
4. Make the béchamel sauce: In a saucepan, heat the milk and double cream over medium heat until steaming. In a bowl, whisk together the grated cheese and breadcrumbs. Gradually whisk the hot milk mixture into the cheese mixture until smooth. Cook over low heat, stirring constantly, for 5-7 minutes until thickened. Remove from the heat and set aside. 15 minutes
5. Assemble the moussaka: Preheat the oven to 180°C (160°C fan). Grease a 20cm x 30cm baking dish. Spread a third of the cooked rice at the bottom of the dish. Top with half of the cooked mince mixture. Layer with half of the aubergine slices. Spread the remaining rice on top, then the remaining mince mixture and aubergine slices. Pour the béchamel sauce over the top, spreading it evenly. Bake for 25-30 minutes until golden and bubbling. 30 minutes
6. Rest and serve: Remove the moussaka from the oven and let it rest for 10 minutes. Slice and serve immediately. Enjoy! 10 minutes

Tips

• To make it cheaper, swap the beef mince for lamb or use a mix of both. You can also use courgette instead of aubergine if preferred.
• To batch-cook and portion for the week, prepare the moussaka as directed but bake it in a 23cm x 33cm baking dish. Once cooled, slice into 6 portions and store in the fridge for up to 2 days or freeze for up to 1 month.
• To reheat safely, thaw the frozen moussaka in the fridge overnight. Preheat the oven to 180°C (160°C fan) and reheat for 15-20 minutes until steaming hot throughout. Reheat only once, as reheating twice can make the texture mushy.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Aubergines · about 100g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months.
• Beef mince · about 500g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet.
• Long grain rice · about 800g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Semi skimmed milk · about 750ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Grated cheese · about 50g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Breadcrumbs · about 450g left
  Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken Nuggets, Crispy chilli chicken, Air fryer sausages and potato wedges.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).